Description
A vibrant salad combining chickpeas, fennel, oranges, and topped with feta cheese, perfect for a refreshing Mediterranean meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1 medium fennel bulb
- 3 large oranges
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts
- 1/4 cup olives, Kalamata or other variety, pitted
- 1/2 cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon or yellow mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Whisk together olive oil, lemon juice, honey, mustard, oregano, salt, and black pepper in a small bowl until well combined.
- Add the chickpeas to the dressing, toss to coat, and set aside for flavors to develop.
- Remove stalks and base from the fennel bulb. Chop the fronds and reserve. Halve the bulb lengthwise, core if needed, and slice thinly.
- Peel the oranges with a sharp knife, removing all white pith. Cut between membranes to release the segments.
- Cut the pomegranate and remove enough seeds for 1/2 cup, discarding membrane.
- In a large mixing bowl, combine sliced fennel, orange segments, pomegranate seeds, walnuts, and olives.
- Add marinated chickpeas with dressing to the bowl. Gently toss until evenly mixed.
- Transfer to a serving platter. Garnish with crumbled feta and reserved fennel fronds. Serve immediately.
Notes
- This salad can be made ahead of time; however, it is best served fresh.
- Replace feta with a dairy-free alternative for a vegan option.
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg